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Addictive Jalapeño Popper Cheesy Chicken Enchiladas


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  • Author: Michelle Davis
  • Total Time: 50–55 minutes
  • Yield: 8 servings 1x

Description

A creamy, cheesy twist on classic enchiladas inspired by the bold flavors of jalapeño poppers. Packed with tender shredded chicken, smooth cream cheese, and just the right amount of heat, this dish is perfect for cozy dinners or entertaining guests.


Ingredients

Scale

3 cups cooked shredded chicken (about 1 ½ pounds chicken breasts)
8 ounces cream cheese, softened
1 cup sour cream
1 ½ cups shredded Monterey Jack cheese
1 cup shredded sharp cheddar cheese
3 fresh jalapeños, finely diced (seeds removed for less heat)
2 cloves garlic, minced
½ teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
8 large flour tortillas (8-inch)
1 ½ cups green enchilada sauce
1 cup shredded Monterey Jack cheese (for topping)
½ cup shredded cheddar cheese (for topping)


Instructions

Preheat oven to 375°F (190°C). Spread ½ cup enchilada sauce in the bottom of a 9×13-inch baking dish.

In a large bowl, mix cream cheese, sour cream, Monterey Jack cheese, cheddar cheese, jalapeños, garlic, onion powder, smoked paprika, salt, and pepper until smooth.

Fold in shredded chicken until evenly combined.

Spoon about ½ cup filling onto each tortilla, roll tightly, and place seam-side down in the baking dish.

Pour remaining enchilada sauce over the top and sprinkle with remaining cheeses.

Cover loosely with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes until cheese is melted and bubbly.

Let rest for 5–10 minutes before serving.

Notes

For milder enchiladas, use only 2 jalapeños and remove all seeds.
For extra spice, leave some seeds in or add a pinch of cayenne pepper.
Can be assembled up to 24 hours in advance and refrigerated before baking.
Leftovers store well in the refrigerator for up to 4 days.

  • Prep Time: 20 minutes
  • Cook Time: 30–35 minutes